BETTY'S SALAD

1/2  pkg spinach		   8  slices bacon, fried crisp and crumbled
1/2  head lettuce		   3  hard boiled eggs, diced
1  #2  can bean sprouts, rinsed 

Dressing:  1  c. salad oil	1  T. worchestershire sauce                               
                   3/4  c. sugar	1  med. grated onion		                                                    1/3  c. ketchup	 salt to taste
                   1/4  c. vinegar

Toss vegetables, eggs and bacon.  Pour cold dressing over greens just before serving. 


		VEGETABLE PIZZA


2  tubes cresent rolls
2  (8oz) cream cheese
1  envelope dry Ranch Dressing Mix (regular, not buttermilk)
raw vegetables, (shredded carrots, chopped broccoli, cauliflower, etc.)

On cookie sheet or 12 x 15 pan,  lay cresent roll dough flat. Bake as directed on package. When baked, let cool.  Mix dressing mix with cream cheese, add 1 T. milk to soften up.  Spread on dough.  Top with your favorite veggies.  


		MARINATED CARROTS

2  lb. sliced carrots, (1/4 in. thick)
Cook until almost done.  Drain and cool.  
Mix: 
1  can tomato soup 
1  tsp. salt
1  tsp. powdered  mustard
1/4  tsp. pepper
1  c. sugar
3/4  c. vinegar
1/4  c. oil
Boil together , cool.
1  green pepper, cut up
1  large onion, diced
Combine all ingredients and refrigerate. Will keep in refrigerator several days.